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For an Extra Healthy Salad, Add Omega-3 Dressing

By Johnette Rodriguez |June 01, 2015

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Adding omega-3 fish oil to salad dressings begins with the idea of that slight anchovy taste in traditional Caesar dressing. But the EPA and DHA fatty acids added to Rhode Island organic Omega-3 Dressings do not make them taste fishy. The balsamic vinaigrette, Caesar, ginger plum and raspberry vinaigrette options shine with the piquant flavors of their ingredients—the raspberry sparks your taste buds with its sweet-sour tang and the Caesar rolls creamily across your palate. The dressings are non-GMO, certified organic, no preservatives, no cholesterol, no high fructose corn syrup and no trans fats. They use different oils, including extra-virgin olive oil and sunflower oil, as well as different vinegars, including balsamic, red wine and cider vinegars. But their common denominator is a dose of omega-3 fish oil, and Omega-3 Dressings producer Carder Starr has many links on the website that tout the fish-oil form of omega-3 fatty acids as being the most effective. Who can beat the notion of healthier salad dressing?